Description
This Slow Cooker Peanut Chicken recipe delivers tender, flavorful chicken simmered in a creamy, rich peanut sauce with hints of coconut milk, ginger, and a touch of honey. Perfectly cooked in a slow cooker, this dish is easy to prepare and makes a delicious Asian-inspired main course that pairs wonderfully with rice or noodles.
Ingredients
Scale
Chicken and Sauce
- 1 ½ pounds boneless, skinless chicken thighs (or breasts)
- 1 cup canned coconut milk
- ½ cup creamy peanut butter
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional)
Vegetables and Garnishes
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- ¼ cup chopped green onions
- ¼ cup chopped peanuts
- Fresh cilantro for garnish
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and crushed red pepper flakes until the mixture is smooth and well combined.
- Add Chicken to Slow Cooker: Place the boneless, skinless chicken thighs at the bottom of the slow cooker. Pour the prepared peanut sauce over the chicken, ensuring each piece is evenly coated with the sauce.
- Cook the Chicken: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken becomes tender and fully cooked through.
- Add Vegetables: About 30 minutes before serving, add the sliced red bell pepper and shredded carrots to the slow cooker. Stir gently to combine the vegetables with the sauce and chicken to soften slightly.
- Shred the Chicken: Once the cooking time is complete, use two forks to shred the chicken pieces directly in the slow cooker, mixing the shredded chicken thoroughly with the peanut sauce and vegetables.
- Serve and Garnish: Serve the peanut chicken over steamed rice or noodles. Garnish with chopped peanuts, green onions, and fresh cilantro for added texture and freshness.
Notes
- For a thicker sauce, remove the slow cooker lid during the last 20 minutes of cooking to allow some liquid to evaporate.
- You can substitute almond butter in place of peanut butter for a different nutty flavor or to accommodate peanut allergies.
- Adding extra vegetables like broccoli or snap peas in the last 30 minutes boosts the dish’s nutritional value and color.
- Ensure to use gluten-free soy sauce if you need the recipe to be gluten-free.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 8g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 105mg
